Starch can act differently when combined with alginate or gellan gum to form hydrogels

•Gellan microgels presented larger sizes than alginate-based microparticles.•The consistency index of the solutions influenced particle sizes during atomization.•Both alginate and gellan microgels exhibited high anthocyanin encapsulation efficiency.•Starch decreased the hardness and elasticity for gellan-based gels.•Corn and phosphated starch strengthened the network for the alginate-based gels.